Umberto Menghi shares a summer recipe from one of the dishes on his Giardino Restaurant menu.
Ingredients
5oz burrata cheese, three to four pieces
Handful of fresh baby arugula, washed
2-4 cherry tomatoes (orange and red), sliced in half
1 tablespoon pomegranate seeds
half a zucchini, thinly sliced
1 lemon, juiced
2 tablespoons Domenica Fiore Organic Extra Virgin Olive Oil
Salt and pepper to taste.
Method
Wash the fresh baby arugula. Select about 10 leaves. Set aside.
In a bowl, marinate the lemon juice with the thinly sliced zucchini (paper thin). Set aside for about five to 10 minutes.
Place about five slices of the zucchini on a round plate.
Then, place the three to four pieces of burrata cheese on the plate, followed by the cherry tomatoes.
Then, place the baby arugula on top, followed by the pomegranate seeds.
Drizzle with olive oil and balsamic vinegar as desired.
Salt and pepper to taste.
Enjoy!
